Cajun Chicken and Sausage Gumbo Recipe
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs to cook longer. A lot longer. I recently stumbled upon an easy oven roux recipe that changed my life (my gumbo-making life, that is). Pre-heat the oven to 375 degrees. In a cast iron dutch oven, heat 1 cup of oil. After heated, slowly add a cup of flour and whisk thoroughly and heat through. Then, just transfer the whole dutch oven into the pre-heated oven and cook for 1 1/2 to 2 hours (your preference, I like my roux DARK). All you have to do is take it out every 20 minutes and whisk it a little. BEST roux I've ever made. Ever. And no standing over a hot stove all day! 8-10 minutes on the stove is just not enough, not even close. Everything else in this recipe is spot-on though. If the roux is cooked properly, you won't see any oil or grease floating to the top because it's been fully cooked and incorporated into the
A big, complex Cajun soup with lots of steps and lots of flavor features seasoned, marinated chicken and smoked sausage. A handcrafted roux ties it all together.
I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I used corn oil and cooked the roux until closer to the color of milk chocolate rather than chocolate milk as recommended in other Gumbo recipes on this site. Used mild Italian sausage and 1 lb boneless chicken breast. Used 2 Tbsp Cajun Seasoning I brought back from New Orleans which might make it a little spicy for kids. Chopped 1/3 red, 1/3 yellow, and 1/3 green peppers. Will remember next time to have all ingredients cooked, chopped and ready before starting my roux. I added the chicken the same time I added the other ingredients and only simmered uncovered for 1 hour, stirring often. Gumbo was even better the next day. Thanks so much for this recipe!
Slowly cooking the roux brings a deliciously authentic taste to this simple gumbo.
I don't know where I went wrong but the 1 cup of oil just ruined this dish for me. It had a very oily feeling in my mouth that I did not care for. I used Canola oil and had no problem achieving the chocolate color that other reviewers said was a must after 25 minutes of cooking the roux. I followed the recipe exactly and it smelled delicious but I just could not stomach the oily feel and taste in my mouth when I ate it. Tried serving the leftovers with rice but that didn't help it. I will try using a recipe with less oil next time.